4 boned and skinned chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 tablespoons CF margarine
1/2 bunch green onion, chopped
1 tablespoon lemon juice, fresh
2 teaspoons Dijon mustard
1/2 cup chicken broth
2 tablespoons brandy

Pound chicken flat between waxed paper. Sprinkle with salt and pepper. Heat 1 tablespoon butter and oil in large skillet. Cook chicken over med-high heat for 4 minutes per side. Do not overcook. Transfer to a warm serving platter. Add onions, lemon juice, mustard, brandy and broth to pan whisking constantly, whisk in remaining margarine. Pour sauce over chicken and serve.

1 4lb whole chicken
1/2 tsp. peppercorns
2 whole garlic cloves
1/2 white onion, chopped coarsely

2 medium sweet onions sliced thin
4oz can green chilis, chopped
Salt and pepper to taste

30 Corn tortillas
4 fresh ears of corn

Enchilada sauce

1 tsp. chili powder
2 tsp. oregano dried
1 tbsp. salt
7 c. chicken stock (use from boiling chicken)
4 small cans tomato paste
1 tsp. onion powder
1/2 tsp. garlic powder
2 tsp. paprika
1/2 tsp. cayenne
1-1/2 tsp. coriander
1-1/2 tsp. cumin

Boil a 4 lb. chicken in water with peppercorns, garlic cloves, onion until done. Remove to cool.  Continue to boil the broth to reduce it to half. Strain out the garlic, onion and peppercorns before adding to sauce.
Boil corn in chicken stock for 5 minutes or until just lightly cooked (this makes the corn easier to remove from cob.  Remove from stock and let cool enough to handle.  Use a sharp knife and cut kernels from cob.
Sauté 2 sliced onions until caramelized.  Pick chicken meat off bones. Mix chicken, onions, 1 small can green chopped chiles, corn, salt and pepper together. 
Either warm corn tortillas in microwave with damp towel or run them individually through hot oil briefly, fill and roll. 
Cover bottom of pan with a thin layer of sauce, place rolled enchiladas on top then top with more sauce and bake until heated through. 
Cooks note: because only some people are GFCF in my house, I divide the enchiladas into 2 pans, one with cheese and one without.  Or you can use the Rice cheese which melts well in this type of dish. 

6 Chicken breasts, boneless, skinless
2 tsp. dried oregano
3-4 cloves minced fresh garlic
Zest from 1 lemon, chopped
Fresh lemon juice from 1/2 lemon
Salt and pepper to taste
2 tbsp. olive oil

Cut up chicken into uniform pieces, about an inch square, and place in bowl.  Add in all ingredients and mix.  Cover and refrigerate at least 2 hours or overnight.  Place on skewers and grill.

4 large chicken breast halves
1/4 cup oil
1 small onion, chopped
1 clove garlic, minced
3 tablespoons GF Flour mix
2/3 cup dry white wine
1 1/4 cups chicken stock
1 tablespoon tomato paste
salt and pepper, to taste
1 cup button mushrooms
1/2 bunch fresh parsley, chopped

Brown chicken in oil. Add onion and garlic. Stir in flour, cook 1 minute. Stir in wine, stock and paste. Add mushrooms. Cover and gently simmer 40 minutes. Remove chicken. Reduce sauce by boiling. Pour sauce over chicken and rice, top with parsley.

Cook the onion in olive (use whatever kind of oil you like) and add a small amount of coconut oil. This adds a very unique flavor and thickness to the soup. Cook up until onion is translucent and add garlic for a minute. Add the other ingredients and simmer for as long as you like /need to. At the last 20 minutes or so add the noodles then the last few minutes add the de-boned and skinned chicken.

Cooked chicken (from leftovers like roasted, rotisserie or BBQ), chopped Mayonnaise
Onion, chopped
Dill weed dried or chopped fresh
Pickles, chopped (dill or sweet to your taste)
Salt and pepper to taste

Mix all ingredients and serve on bread, rolls or lettuce.

1 lb boneless skinless chicken breasts, cut into chunks
1 egg, beaten
4 ounces GFCFSF bread crumbs, such as Gillian’s brand*
Oil for frying

Dip chicken into egg, then coat with crumbs.  Fry until cooked through.  Drain on paper towels.

Serves 4.

*Other subs for breadcrumbs are crushed potato chips or cereal (GFCFSF, of course).

In a small non-reactive bowl, whisk together "soy" sauce, rice wine vinegar, cornstarch, ketchup, garlic, ginger and green onion. Pour 1/2 of this sauce over chicken strips and let stand while you prep veggies.

Heat 1 teaspoon of the sesame oil over medium high heat in a non-stick wok pan. Add chicken and cook, stirring often until golden brown and cooked through, about 3 to 4 minutes. Remove from pan, set aside. Wipe pan clean. Add remaining teaspoon of sesame oil. Heat over medium high heat, add all veggies, immediately season with salt. Cook, stirring often until veggies have browned a little and are starting to soften, about 5 to 6 minutes. Add remaining marinade and chicken to veggies. Reduce heat to medium low and cook until veggies are tender, about 3 minutes more.


To top

1. Disjoint chicken thighs and legs and de-bone breasts, reserving carcass and wings for chicken stock, if using a whole chicken, or use pre-cut chicken; reserve wings and neck for broth

2. Season chicken pieces with salt and pepper on both sides to taste.

3. Heat two tablespoons coconut oil in sauté pan over medium-high heat until shimmering.

4. Brown chicken pieces on all sides until golden brown and set aside (chicken will not be done).

5. Add garlic, ginger, and citrus zests to pan, tossing until softened and fragrant.

6. Deglaze pan with chicken stock, scraping up browned bits in pan. Return chicken to pan, cover, and simmer over low heat until chicken breasts reach 165° F (75° C) and thighs and legs reach 175° F (80° C). Remove chicken to serving platter as pieces reach target temperature.

7. After all the chicken is cooked, finish the sauce by swirling in 1-2 tablespoons virgin coconut oil. Pour sauce over chicken and reserve some to drizzle over spinach and/or wild rice.

To top

A traditional meal that is common throughout Spain. Easy to prepare, this delicious dish can serve a crowd.

3 lbs of chicken, cut into small pieces
6 tbsp extra virgin olive oil
1 chopped onion
4 tbsp chopped garlic
Salt and pepper
6 tbsp chopped parsley
5 wood-fire roasted piquillo peppers or 1 chopped red bell pepper
1 tsp smoked paprika
1 pinch of saffron
3 1/2 cups of chicken broth (or chicken bouillon)
1/2 cup dry white wine
2 cups white rice

Sprinkle the chicken with salt and pepper. In a large deep pan (rice will be cooked here, too) heat the oil and sauté the chicken until golden on all sides. Remove chicken to a warm platter. Add the onion, garlic, and parsley to the oil and sauté until the onion is soft. Add the pimentos, pimentón, saffron, broth, wine, salt, and pepper and bring to a boil. Add the rice and cook over medium high heat, uncovered, for about 20 minutes, stirring until the rice is semi-dry but some liquid remains. Burry the chicken in the rice. Cover and cook over low heat for about 20 minutes. Turn the rice and the chicken over with a fork from bottom to top; cover and simmer for another 10 minutes. Transfer rice and chicken to a serving platter and garnish with a little parsley.